Lau Chingri (Lauki / Bottle gourd & Prawns Curry - Bong Style)

 

           Lau Chingri (Lauki / Bottlegourd with Prawns) is a traditional Bengali homemade delicacy. The addition of Prawns cooked with Lauki and a medley of spices tastes simply delicious. This is my version of Lauki & Prawns cooked with onion, ginger and garlic. 

           There is another version of this quintessential dish prepared without onion and garlic in a veg. form with bori (dried lentil dumplings). So enjoy Lau Chingri with either rice or chapatti. I personally like to relish it with hot steamed rice. So check out the step by step pictorial recipe to prepare this awesome regional dish.

          This particular dish happens to be a hot favorite among the Bong crowd. Adding ghee to the end product adds a nice flavour to the dish. In fact this is how I prepare it. 

          And not to forget the mustard oil, which no doubt, should be the medium of cooking for a traditional touch. Sugar is another important ingredient added to this dish. However, I skipped it to suit my palette. 

• 1 medium size bottle gourd (lauki), sliced finely
• 1/2 cup prawns, cleaned & deveined
• 2-3 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 1-2 bay leaves 
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 green chilies
• 1 tsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp red chili powder
• salt to taste
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and fry the prawns till they change colour. Drain and keep aside. Heat the remaining oil and temper with cumin seeds, bay leaves, cinnamon, cloves and cardamoms. Sauté for a few seconds 

          Then add the onions. Stir fry till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, garam masala powder and red chili powder mixed with some water. Sauté till the oil separates from the sides of the pan.

          Add the bottle gourd, green chilies and salt. Cover and cook on a low flame. Water can be sprinkled if necessary and stir at intervals.

          When the bottle gourd turns soft, add the tomatoes and the fried prawns. Continue to cook, covered till done. Add coriander leaves and ghee and give it a stir. Serve with rice or chapatti. 

                      Heat 1 tbsp. oil in a pan & fry the prawns till they change colour. Drain 

                      and keep aside. 

                   Heat the remaining oil & temper with cumin seeds, bay leaves, cinnamon, 

                   cloves and cardamoms. Sauté for a few seconds.

                                  Add the onions. Stir fry till light brown.

                   Add ginger-garlic paste, coriander-cumin powder, turmeric powder, garam

                   masala powder & red chili powder mixed with some water. Sauté till the oil 

                   separates from the sides of the pan.

                     Add the bottle gourd, green chilies & salt. Cover and cook on a low flame. 

                     Water can be sprinkled if necessary and stir at intervals.

                     When the bottle gourd turns soft, add the tomatoes and the fried prawns. 

                     Continue to cook, covered till done. 

                                  Add coriander leaves & ghee and give it a stir.

                                 Serve with rice or chapatti.